Fried Rice

Fried rice is easy. The key, like most Asian food, is in the prep. You want to cut your vegetables (or meat) to similar sized pieces so everything cooks at the same time.

I put white jasmine rice and water (1:1.5 ratio) into a saucepan. Bring to boil, lower temperature, put a lid on it and cook for 17 minutes. Remove from heat, stir and cover. Let rest for 5 minutes.

While the rice is cooking, scramble a few eggs in sesame oil. Cut all of your additions and place on a plate. Set aside scrambled eggs.

For this fried rice I used eggs, fresh pineapple, red onion, red and orange bell peppers, peas, corn, mushrooms and celery.

When the rice is finished steaming. Simmer minced ginger and garlic in a little oil. I like to also add about a Tbl of yellow Thai curry. If you don't like spice, only use a tsp. Add the vegetables which you want to be softer first, lightly sauteing and stirring. If you are using meat, cook it thoroughly first. Push the vegetables to the side of the pan. Add a little more oil and the rice. Begin working the vegies in. Add soy sauce to taste, fish sauce (1-2 Tbl) and half as much sugar as the fish sauce. We call it "stinky feet sauce." This is your main flavoring and it just isn't the same without it. Toss in the eggs and serve.

You can get everything ready early in the day and then cook it just before you want to eat. You can also use leftover rice. If the rice is several days old add a spoon full of water as needed to re-steam it.

I make Spanish rice similarly, heating onion, cumin, garlic, cayenne and chili powder in the oil. Then add the rice and a little salsa and stir well. Top with sliced olives and cilantro. If you want to be heartier, also add a can of drained black beans.

Jolk -- Rice Porridge, aka: poor man porridge

I have pulled out another trusty favorite kitchen utensil: the crock pot. Not exactly gourmet, one pot meals, they are a constant companion to me through the long frigid months of winter.

With the weather the way it is we tried our first soup night. I could eat soup every day but my honey is still learning. Bless him for trying!

While ladling the stew and slicing the steaming bread everyone started to name things we haven't eaten since the weather first thawed the ground last spring. Inevitably, a request for Jolk came up.

I don't even know if that is an accurate name and it is most definitely misspelled, nevertheless it is a favorite at our house.

One thing we love to do is try to mimic foods we have eaten in restaurants. We usually like our home versions as much as the "out" version, sometimes more. We surely love saving the $50 it takes to feed a family out. Years ago Kevin asked me to make this "Jolk." He had eaten it with a friend in high school at a little hole in the wall Chinese restaurant in San Francisco.

I always wondered if he had heard the name wrong because it took me forever to find a recipe that remotely resembled it. It was rice porridge that I finally found. And the ingredients will surprise you.

Recipe:
1 cup of rice, cooked in 12 cups of water and a teaspoon of salt.

You cook it until it is one thick, gelatinous mass. It takes about 2-3 hours. But you can burn it if you aren't careful. We top it with thinly sliced green onions, sauteed, marinated meat, soy sauce and a little Napa cabbage.

If you are looking for a meal that cost less than -- ahh something cheap, well here you go. If the economy is your motivation for frugality, my mom tells me it was worse in the 80s. However, we usually do pull this out a few nights before grocery day.